KRAFT 4 Cheese Italian Vegetarian Lasagna

• 1 can (10oz/284 mL) cream of mushroom soup
• 1 cup ricotta cheese
• 2 eggs
• 1 1/2 cups milk
• 1 tsp. basil
• 2 cups small broccoli florets, chopped
• 1 small red pepper, chopped
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 1/2 cups chopped mushrooms
• 9 lasagna noodles, cooked and drained
• 3 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese

1. COMBINE soup, milk, ricotta cheese, eggs and basil.
2. Set aside.
3. COMBINE vegetables in microwaveable bowl.
4. Microwave at HIGH 2 minutes.
5. LAYER 3 noodles, 1/3 of the soup-ricotta mixture, 1/2 of the vegetables and 1/3 of the cheese in 9 X 13 inch (3L) baking dish.
6. Repeat layers.
7. Top with remaining noodles, soup-ricotta mixture and cheese.
8. BAKE at 375 F (190 C) for 40 to 45 minutes until lasagna is hot and bubbling.

cream of mushroom soup, ricotta cheese, eggs, milk, basil, broccoli florets, red pepper, onion, mushrooms, lasagna noodles, cheese

Taken from www.kraftrecipes.com/recipes/kraft-4-cheese-italian-vegetarian-lasagna-86530.aspx (may not work)